Instant Pot Chicken Burrito Bowl
Instant Pot Chicken Burrito Bowl is a one-pot dinner that cooks chicken, rice, beans, and salsa together under pressure, so you end up with a full Tex-Mex bowl in about 30 minutes. It’s a solid pick for busy weeknights when you want something filling without a sink full of dishes. Families who like build-your-own bowls will get a kick out of loading up their own toppings.
This one’s great to put on repeat for meal prep—it makes six to eight servings and reheats well. Since everything cooks in a single pot, there’s minimal prep and almost no cleanup. People like it because the rice cooks right in the broth and salsa, so it picks up flavor instead of tasting like a plain side.
For more Mexican-inspired dinners, try my Beef Burrito Bowl with Cilantro Lime Crema, Instant Pot Chicken Taco Soup, and Shrimp Taco Rice Bowl. They’re all simple recipes that come together with minimal hands-on time.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Instant Pot Chicken Burrito Bowl:
Ingredient Notes
Chicken Broth: Use low-sodium broth so you control the salt yourself—the salsa and canned beans already add a good amount.
Salsa: A chunkier, medium-heat jarred salsa works best since it thins out slightly under pressure; a thin, mild pico won’t hold up the same way.
Chili Powder and Cumin: If you only have one on hand, cumin does more of the heavy lifting for the Tex-Mex flavor. Bump it up slightly if you’re skipping the chili powder.
Black Beans: Rinse and drain them well before adding, or the bowl ends up with extra starchy liquid that can throw off the rice.
Cheddar Cheese: Shred your own block instead of using pre-shredded. It melts more smoothly over the hot rice.
Recipe Variations
Make It Spicy or Add Vegetables: Add a diced jalapeño, use hot salsa, or stir diced bell pepper or zucchini in with the onion.
Swap the Protein or Make It Vegetarian: Use ground turkey or rotisserie chicken, or omit the chicken and add an extra can of beans.
Switch the Rice: Brown rice works, but allow about 10 extra minutes of pressure cook time and add a little more liquid.
How To Make Instant Pot Chicken Burrito Bowl: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: After sautéing the onion and garlic and deglazing with broth, add the seasoned chicken and spices.
Step 2: Add the black beans, corn, and salsa, then stir to combine.
Step 3: Layer the rice on top and press every grain into the liquid without stirring it through.
Step 4: Pressure cook on high for 10 minutes, manually release, then gently fluff and finish with cilantro.
Recipe Tips and Tricks
Cut the chicken into evenly sized 1-inch pieces so it cooks through at the same rate.
Press the rice into the liquid before cooking, and always use a manual pressure release so exposed grains don’t stay crunchy and the rice doesn’t overcook.
Taste before adjusting the salt, then fluff the rice gently with a fork instead of stirring hard so it doesn’t turn mushy.
Frequently Asked Questions
Yes. Add about 5 extra minutes to the pressure cook time if you’re starting with frozen chicken breasts.
White rice is what this recipe is timed for. If you use brown rice, plan on a longer cook time and a little more liquid.
Yes. It reheats well, so it’s a good recipe to make on Sunday and portion for lunches or quick dinners during the week.
I hope you love this Instant Pot Chicken Burrito Bowl. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Recipes To Try
Instant Pot Chicken Burrito Bowl
Ingredients
- 1 1/2 tablespoons canola or vegetable oil
- 1/2 medium yellow onion diced
- 1 tablespoon garlic minced
- 1 cup low-sodium chicken broth divided
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 2 boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 15-ounce can black beans drained
- 1 15-ounce can corn kernels drained
- 16 ounces salsa or 1 16-ounce jar
- 1 cup long-grain white rice
- 1/2 cup sharp cheddar cheese shredded
- 1/4 cup fresh cilantro coarsely chopped
Instructions
- Press “Sauté” on the Instant Pot. Once hot, add the oil and onion, and cook, stirring occasionally, for 3 to 4 minutes until the onion starts to soften.
- While the onion cooks, season the chicken pieces with the salt and pepper.
- Add the minced garlic and stir for about 1 minute.
- Pour in the chicken broth, scraping up any residue stuck to the bottom of the pot.
- Add the chili powder, cumin, seasoned chicken, black beans, corn, and salsa. Stir well to combine.
- Layer the rice on top of the mixture, pressing the grains into the liquid so every grain is submerged.
- Press “Cancel.” Close and lock the lid, and make sure the valve is set to sealing.
- Set the Instant Pot to high pressure for 10 minutes. Once the cook time is up, do a manual release.
- Open the lid and gently mix everything together. Divide into bowls and top with cheese, cilantro, and any other toppings you like—diced tomatoes, sour cream, and avocado all work well.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data